Post navigation

Gluten-free Apple & Rhubarb Crumble with Fresh Custard

What’s kind of the fruits do you like, except all the berries, I think rhubarb is my another choice!

Gluten-free Apple & Rhubarb Crumble

Then rhubarb crumble was the first image flashed all over my mind, why not, I liked to do something that’s straight up in front of me.

I made this rhubarb filling was a bit tartness ( but that’s what I really like! ) and full of flavour.

Gluten-free Apple & Rhubarb Crumble

Ingredient:

For the filling:

400g Fresh rhubarb, cubed

1 Apple, cubed

2/3 cup Honey or agave nectar or brown sugar

2 tbsp arrowroot + 2 tbsp of water, whisk

2 Sliced Fresh ginger, finely chopped

2 tsp Ground ginger

Gluten-free Apple & Rhubarb Crumble

For the crumble:

1/2 cup gluten-free Oatmeal or Almond meal

1/3 cup Cornflour

1/3 cup Brown sugar

50g Softened butter, cubed

1 tsp Ground cinnamon

Few sliced almond

For the fresh custard:

2 Egg yolks

2 tsp Cornflour

20g Caster sugar

1/2 tsp Vanilla extract

220ml milk

220ml Single cream or whipping cream

Gluten-free Apple & Rhubarb Crumble

Gluten-free Apple & Rhubarb Crumble

Gluten-free Apple & Rhubarb Crumble

Method:

For the filling: Put the chopped apple and rhubarb into a saucepan over medium heat, and add the finely chopped ginger, let it cook until bubble up and turn down the heat, let it simmer for about 15 minutes, until the fruits soften and thicken, add honey, arrowroot mixture, let it cook until like all mash up, off heat and let it cool down a little.

Preheat the oven to 375°F/190°C/170°C (fan oven), or gas mark 5.

For the crumble: Put the dry ingredients into a mixing bowl, rub the cubed butter into the dry ingredients by using your finger’s tip. Like the normal way to make the flour and butter crumbles.

Pour the crumble over the filling and sprinkle some almond, transfer to the middle shelf of the preheat oven and bake for about 30 to 35 minutes until the top golden brown.

For the fresh custard: Put the egg yolks in a medium saucepan with the cornflour and sugar., add the vanilla extract and use a balloon whisk to combine all the ingredients.

Gradually whisk in the milk and cream then place the pan over a low heat and cook gently for 6-8 minutes, whisking constantly, until smooth and thick. (Do not allow the custard to boil).

Serve warm with fresh custard. YUMMY!

Note: If you don’t like this kind of crumble, you can use the normal crumble, just rub the flour, sugar and butter together.